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In 1997 my body simply gave up and refused to digest the harmful component of MSG, free glutamic acid. My reaction was so severe, eating trace amounts of free glutamic acid just wasn’t an option. As a matter of survival I spent years researching this ingredient and learning everything I could on what it is, what names it is hidden under and how to cook without it. I was devastated to learn that this ingredient is hidden under more than 50 different names in virtually everything in a box, can or bag. All quick and easy meals and items on the grocery store shelf that I was accustomed to eating were no longer options.

My journey has been long but very rewarding. The more I learned about the flavor enhancers, preservatives and chemicals that are added to packaged foods, the more grateful I became for our diet change.This lifestyle has helped my husband and me feel better than we have in years. I am forever grateful for the many people that have taught me what they know about cooking from scratch and those that helped me discover fun and exciting options in the kitchen.

We have found new favorites and love this new lifestyle of cooking. Included here are a collection of recipes using pure and simple ingredients. My hope is they bring the same pleasure and enjoyment to your home as they have to ours.

The dairy/egg free recipes are from our experience with our dairy/egg allergic daughter.

I have received a lot of requests asking what kinds of products I keep on hand. Here is a list of products/brands I have chosen based on their ingredients.

If you are wanting to take a second look at your pantry, a great starting point is to start reading labels and pick the brand that has the least amount of ingredients. There is a wide variety among brands with generic brand products generally having a “cleaner label.”

Hi Rita, Those that are hypersensitive to free glutamate use cane sugar over beet sugar due to beets being higher in glutamate. When beet sugar is made, the beets undergo a heavy processing creating the opportunity for free glutamate to be used. For the average consumer, there is nothing wrong with beet sugar.

Tell me more about the Kroger Organic beef butchered in house. Is that something that you ask them to do while you shop or is it sitting out for you already? I'm never sure what is "normal" to ask for in the meat department.

When looking for a new place to buy meat I usually call ahead and ask the manager over the meat department where their meat comes from, what the process is to get the meat from the butchering site to the store, what ingredients are added, etc.

Kroger and Harmons both receive some of their meat as large pieces that they need to finish cutting (or grinding) before selling.

I prefer to buy meat this way as there is less processing and I'm talking to the same guy that runs the meat through the grinder and I'm able to easily find out their guidelines.

I then, call back a few days later, talk to someone different and make sure I'm getting the same story. :)

At Kroger and Harmon's the meat is already ready for purchase but the butcher can tell you which products were prepped at the store and which ones were shipped ready to sell.

Ever butcher I've talked to is very happy to answer any questions you have and are proud of their processes so feel free to ask away.

I am so grateful to you for creating this blog!! I discovered about a year ago that MSG and nitrites cause me to have migraines. I embarked on a journey similar to yours. After hearing about other people that cannot have these chemicals I had a big desire to create a blog. Now I feel like I don't need to - I can just refer them to yours! Thank you for sharing all you have learned. You've helped a lot of people, including me, to be healthier.

Hi Patti, thank you for stopping by and leaving a comment. Unfortunately there isn’t a complete list of the levels of free glutamate in different food items. We do know that wheat and quinoa both have bound glutamate in them and when they are cooked, some free glutamate is created. For those that are hypersensitive to free glutamate, some react to wheat, guinoa and other grains while others do not. Personally I handle them fine as long as I don’t over indulge. I hope this helps.

After 10 years of trying to figure out what was wrong with me, I think I found my answer! I was diagnosed with Chronic Fatigue Syndrome and Fibromyalgia in 2007. It is now 2012 and I am still having issues and on meds but I hope removing all traces of MSG from my diet will help me. I have been on this diet for less than two weeks now and I can tell such a difference!!! I found your website on a blog and I want to thank you for having this fabulous website! I am just learning about this very complicated diet and find your information tremendously helpful so thank you!

Hi, Emily: I loved seeing what you keep in your pantry, especially because I have just had the worst-ever reaction to autolyzed yeast extract (MSG) that I've ever had. It caused my intestines to bloat up AND my heart to start racing, pounding and skipping beats. It also felt like something "warm/hot" crossed the blood-brain barrier and then the right side of my head started to hurt terribly and my right eye started to act funny. It was VERY SCAREY!

On another note for your readers, I would also add the caution of Beets used for sugar are now almost ALL Genetically Modified! If you have seen the DVD Genetic Roulette, then you know how DANGEROUS GMOs really are. If not, do yourself and your loved ones a favor and GET IT! I am passing my copy of this DVD around to friends, because GMOs are a horrific and not many people are talking about this.

By the way, Hershey's and the owners of Muir Glen (GENERAL MILLS!) products both contributed large amts. of money to squelch the CA Initiative #37, to mandate GMO labeling. So, for that reason, I no longer purchase their products. Here is a link to the other big companies that bought out many organic brands a few years ago:http://thefarmersmarketer.com/who_owns_organic_2.html Thanks for your lovely blog. I wish you much luck and many blessings in sharing with and caring for others!

Hi Anne, we are all so different on how our body responds to free glutamic acid. Trust your own body's reaction and continue to avoid ingredients that give you a reaction. Depending on where one lives breadmakers yeast is another name for instant or rapid rise yeast. It does not need proofing before adding it to a recipe like dry active yeast needs.

I can handle small amounts of yeast with no MSG reaction but others react to the smallest serving of yeast due to the small amount of free glutamic acid it contains. I hope that helps.